REPORTS TO: EXECUTIVE CHEF

Scope:
Creates a memorable dining experience for each Guest by preparing food that results in high quality of taste and appearance as well as assists Sous Chef in supervising and coordinating the activities of the kitchen staff.

QUALIFICATIONS:

Education/ Experience: Equivalent work experience.
Minimum 1 years experience in Hotel/Restaurant environment.
Special consideration will be given to those who exhibit exemplary performance

SKILLS:

• Attention to detail, planning and a high level of organization

• Wash and peel vegetables and fruits.
• Wash work tables, storage spaces and appliances.
• Unpack and store supplies in refrigerators, cupboards and other storage areas.
• Assist in portion, chopping and storing food.
• Assist in preparing sauce, soups, gravies and other dishes.
• Weight, measure and mix ingredients.
• Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction
• Provides a professional image at all times through appearance and dress.
• Follows company policies and procedures and is able to effectively communicate them to subordinates.
• Other duties as assigned by supervisor or management.
  Note: Associate will abide by the specific performance standards for their department as communicated to them by their manager.